Panasonic NN-S676 - Cat a Loariedeeas

SOUR CREAM COFFEE CAKE
1/2 cup Sugar
1/4 cup butter
11/2 cups flour
1 cup sour cream
2 eggs
11/2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Topping:
1/3 cup chopped walnuts
1/4 CUp Sugar
1/2 teaspoon cinnamon
Yield: 8 Servings
In large bow, cream sugar and butter, Add remaining
ingredients and beat with electric mixer at low speed
for 30 seconds and then medium speed for 2 minutes.
Pour into greased 8-inch square baking dish. In separate
bowl, combine topping ingredients; sprinkle over batter.
TO COOK: Cover with wax paper. Elevate dish on
inverted glass pie plate. Cook at MEDIUM-HIGH
51/2 minutes and at MEDIUM 5 to 51/2 minutes, or until
edges are dry and toothpick inserted near center comes
out clean.
TO COMPLETE: Let stand, uncovered for 10 minutes.
Serve immediately.
CHERRY BRUNCH ROLLS
1/2 cup packed brown sugar
1/2 cup Chopped maraschino cherries
1/4 cup flaked coconut
1 tablespoon water
1/4 teaspoon cinnamon
1 can (7.5 02.) refrigerated biscults
3 tablespoons butter or margarine, metted
Yield: 10 Rolls
In small glass bowl, combine brown sugar, cherries,
coconut, water and cinnamon; stir. Cook at HIGH 2 to
21/2 minutes until boiling. Pour into a greased 5-cup ring
mold. Dip each biscuit into melted butter; arrange on top
of cherries. Cook at MEDIUM-HIGH 6 to 8 minutes.
Cook at MEDIUM-HIGH 3 to 4 minutes. Let stand,
covered for 5 minutes. Invert onto serving. Store
covered.
Quick Breads and Cakes |
BANANA NUT COFFEE CAKE
44 cup oil
44 cup milk
legg
1 mashed ripe banana
V2 cup packed brown sugar
3/4 cup flour
1/2 cup chopped nuts
3/4 teaspoon baking powder
1/4 teaspoon salt
144 teaspoon baking soda
Nut Topping:
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons flour
l/g teaspoon cinnamon
1 tablespoon butter or margarine, softened
Yield: 8 Servings
In medium bowl, combine oil, milk, egg, banana and
sugar. Add flour, nuts, baking powder, salt and baking
soda; stir just until flour is moistened. Pour into greased
8- or 9-inch round dish. in small bowl, prepare Nut
Topping. Combine brown sugar, nuts, flour, and
cinnamon; cut in butter. Sprinkle over batter.
TO COOK: Cover with wax paper. Cook on
MEDIUM-HIGH 51/2 to 6 minutes. Cook at MEDIUM 51/2
to 6 minutes, or until toothpick inserted near center
comes out clean.
TO COMPLETE: Let stand, uncovered, 10 minutes.
Store, covered, until ready to serve.
SOUTHERN CHEESE SPOON
BREAD
1/2 cup yellow cornmeal
2 cups milk
1/2 teaspoon salt
2 eggs, beaten
1 cup (4 oz.) diced American cheese
2 tablespoons butter or margarine
Yield: 6 Servings
In medium glass bow), combine cornmeal, milk and salt.
Cook at HIGH for 3 minutes and then at MEDIUM-HIGH
for 3 to 4 minutes, or untif cornmeal is thickened; stir
until smooth. Add eggs, cheese and butter, stir until
cheese and butter are almost melted. Pour into greased
8-inch round dish. Cover with wax paper. Cook at
MEDIUM 12 to 14 minutes, or until center is almost set.
Let stand 10 minutes before serving.
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